Simple and Savory Potato & Spinach Frittata

A frittata is one of those rare dishes that feels equally appropriate for a lazy Sunday brunch or a quick, nutritious weeknight dinner. This Simple and Savory Potato & Spinach Frittata is a no-fuss, one-skillet wonder that’s healthy, filling, and deliciously versatile. Whether you’re trying to impress guests or meal prepping for the week, this egg-based dish is here to save the day.

What makes this frittata particularly special is the way it brings together humble ingredients—eggs, potatoes, and spinach—into a wholesome meal bursting with flavor. And let’s not forget the nutritional value of eggs, which are not only a great source of protein but also contain important vitamins like B12 and D. Harvard’s Nutrition Source highlights eggs as a “nutritional powerhouse,” reinforcing why they’re a perfect foundation for this recipe.

Add to that the superfood strength of spinach, which is loaded with iron, fiber, and vitamins. According to Healthline, spinach supports everything from heart health to bone density—making this frittata not just tasty, but genuinely nourishing.

Why You’ll Love This Potato & Spinach Frittata

• One-skillet simplicity—less mess, more flavor
• Great for brunch, dinner, or meal prep
• Naturally gluten-free and vegetarian
• Easily customizable to suit your taste
• Delicious hot or cold

Ingredients Breakdown and Easy Substitutions

To get started, here’s what you’ll need:

Core Ingredients

• 6 large eggs
• 1 cup milk (any kind, even non-dairy)
• 2 medium potatoes, diced
• 2 cups fresh spinach, roughly chopped
• 2 cloves garlic, minced
• 1/2 cup shredded cheddar cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Optional Add-Ins

• Diced bell peppers
• Sliced mushrooms
• Cooked bacon or crumbled sausage
• Crumbled feta or goat cheese

Substitutions

• Use sweet potatoes instead of white potatoes
• Substitute kale or Swiss chard for spinach
• Go dairy-free by using oat milk and plant-based cheese

Step-by-Step: How to Make the Frittata

Follow these simple steps for a perfect result every time:

1. Cook the potatoes:
   • Heat olive oil in a large oven-safe skillet over medium heat.
   • Add diced potatoes and cook until they’re golden and tender (about 10 minutes).
2. Add spinach and aromatics:
   • Stir in garlic and chopped spinach.
   • Season with salt and pepper.
   • Cook for 1–2 minutes until spinach wilts.
3. Whisk the egg mixture:
   • In a bowl, whisk together eggs and milk.
   • Season lightly with salt and pepper.
4. Combine and cook:
   • Pour egg mixture over the potatoes and spinach in the skillet.
   • Sprinkle cheese on top.
   • Reduce heat to low and cover.
   • Cook for 5–7 minutes until the eggs are just set.
5. Optional: Finish in the oven
   • For a golden top, place the skillet under the broiler for 2 minutes.
6. Serve
   • Slice into wedges and serve warm or cold.

Pro Tips for the Perfect Frittata

• Use a nonstick or cast-iron skillet for easy release
• Don’t overbeat your eggs—they’ll become rubbery
• Add dairy like milk or cream for a fluffier texture
• Avoid overloading the frittata with too many wet vegetables

Serving Suggestions and Creative Variations

This frittata can stand alone, but it’s even better with these pairings:

• Fresh fruit salad or citrus segments
• Sourdough toast or crusty baguette
• A light green salad with vinaigrette

Fun Variations

• Frittata muffins: pour into a muffin tin for individual servings
• Frittata sandwich: tuck a slice into a toasted English muffin
• Mediterranean flair: add olives, sun-dried tomatoes, and feta

Make-Ahead, Storage & Reheating Tips

Planning ahead? This dish holds up well!

• Store leftovers in an airtight container in the fridge for up to 4 days
• Freeze slices by wrapping them individually in foil and placing in a freezer bag
• Reheat gently in a skillet or microwave, avoiding high heat to prevent rubbery texture

Nutritional Highlights

This frittata isn’t just tasty—it’s nutrient-dense.

• High in protein and fiber
• Rich in iron, vitamin A, vitamin C, and calcium
• Low-carb, gluten-free, and adaptable for dairy-free diets

Common Mistakes to Avoid

Avoid these pitfalls to keep your frittata fabulous:

• Undercooked center: Make sure the middle isn’t runny before removing from heat
• Overcooked edges: Cook on low heat to prevent burning
• Too much moisture: Drain ingredients like cooked mushrooms or frozen spinach

FAQs

Can I use frozen spinach instead of fresh?
Yes! Thaw and drain it thoroughly before using to prevent excess moisture.

What’s the difference between a frittata and an omelet?
An omelet is folded and usually cooked quickly, while a frittata is cooked more slowly, often finished in the oven, and served in slices.

Can I bake the frittata instead of using the stovetop?
Absolutely. Pour the mixture into a greased baking dish and bake at 350°F for about 20–25 minutes until set.

How do I know when a frittata is fully cooked?
The center should be firm and not jiggly. Insert a knife—if it comes out clean, it’s done.

Can I add meat to this frittata?
Yes! Cooked sausage, bacon, or even leftover chicken work beautifully.

Is a frittata good for meal prep?
Definitely. Make it on Sunday and enjoy quick breakfasts or lunches all week.

Final Thoughts

This Simple and Savory Potato & Spinach Frittata is everything you want in a meal—easy, flavorful, and packed with nutrients. Customize it, store it, and serve it your way. Whether you’re a breakfast traditionalist or a dinner rebel, this frittata deserves a permanent place in your recipe rotation.

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